Grown on the hills of Modena, Italy, Trebbiano grapes are perfect for making quality balsamic vinegar. This traditional balsamic is taken from Modena grape must. After being boiled over an open flame, the must is placed in wooden casks, filtered, and transformed into balsamic vinegar. These casks are stored in a vinegar loft (acataia) - where for fifty years, the balsamic vinegar matures until it reaches its peak.

This vinegar's refined bouquet is intense and delicate, and its flavor is masterfully complex. For example, woods used for these casks are oak, chestnut, mulberry, cherry, ash, and juniper; each lends a particular aroma to the vinegar and makes it unique. From Master Producer Cavalli, this special product is packed in a beautiful box, closed with a clasp. Each box includes a wax-sealed bottle, plus a 26 page booklet detailing its creation.

I bought this for my wife for valentine's day because I read about traditional balsamic vinegar online. I had no idea what it was going to be like. After eating this, I will never buy balsamic vinegar from the grocery store again. The vinegar in the store is full of chemicals to mimic this flavor. THIS IS REAL BALSAMIC VINEGAR! And it is absolutely amazing. If you're reading this wondering if you should try it, do it. You will fall in love with it.

By lfaltoprfrom Puerto Ricoon Nov 04, 2013

Elixir From the Gods

Ambrosia is the food of the goods, the Aceto Tradizionale di Reggio Emilia - 25 years is worthy of being the elixir of the gods -- ambrosia. This product is he PERFECT addition to any dish; be it hot or cold. Great with shaved parmigiano reggiano cheese and some pasta. Believe me, it is addictive.

By BRENDA SITTONfrom HILLMAN, MICHIGANon Oct 31, 2010

ACETO BALSAMICO -25YEARS

THIS IS TO DIE FOR. THERE IS ALOT OF BALSALMIC'S OUT THERE BUT THIS ONE IS THE TOPS. GREAT DRIZZLED OVER STRAWBERRIES OR FRESH HEIRLOOM TOMATOES WITH A LITTLE GARLIC AND OLIVE OIL. IT IS PRICEY BUT WELL WORTH IT.